
Happy Tuesday!
Fun and exciting things are happening around here. I am leaving for a “work” trip the second half of the week and can’t wait to be inspired and share all the good food and wine with you :). I will share more details sooooon!
Let’s talk about skirt steak.
I feel like it can get a bad reputation, but it’s one of my favorite cuts when you cook/cut it the right way. (And it’s much more budget friendly in comparison to a ribeye, filet or strip steak.)
Key Points:
Make sure the silver skin/connective tissue is removed and the steak is properly trimmed.
Buy Outside Skirt Steak instead of Inside. The inside can be much more chewy and tough.
Marinate, Marinate, Marinate (I cannot stress this part enough)
Before searing the meat from the marinade, pat the steak dry. The marinade has already penetrated through the meat so the flavor doesn’t get “wiped off”.
It’s thin, so it cooks FAST (~3 minutes per side is all it takes)
Slice it against the grain. Your brain wants to cut the long strips into bite size pieces. WRONG. Slice the long strips into ~3” pieces, and then slice against the grain (which is originally lengthwise). This makes for a tender bite rather than chewy.
Skirt steak is great for serving on sandwiches, tacos, or served alone. (In this case we are serving it with a Mango Chimichurri).

This sauce is so versatile! Pair it with fish, beef or even shrimp. I’ve been putting it on everything!
The inspiration for the Mango Chimichurri came from watching a viral video all about Green Sauces and a fridge cleanout meal night. I had made this originally with habanero’s and while I love a spicy sauce, I think for the masses it’s a bit too HOT so I made a couple of adjustments the second time around.
Let me also preface this is not a true Chimichurri, there are other ingredients added to the mix!



Servings: 4
Prep Time: 20 Minutes
Marinade Time: 2-8 Hours
Cook Time: 5-10 Minutes
Skirt Steak Ingredients
2 lbs Skirt Steak
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